Thai Basil Chicken & Basmati Rice (one pot)

Before I even give you guys the recipe let me give a disclaimer this is my version of (Thai Basil Chicken.) The authentic recipes I have seen are the blueprints I have used to create this delicious one pot, so I wanted to keep it along those lines, hence the name. I thoroughly enjoyed creating this recipe and even more so, I thoroughly enjoyed eating it. The ingredients seem aplenty, so it gives the dish a complex vibe but I assure it is not. If you're searching for something simple yet a little different from you traditional one pots, then feel free to try this. I'm sure you will enjoy. Here's my recipe. INGREDIENTS 4-6 small chicken thighs (skinned and washed) 2 cups Brown Basmati Rice (washed) 1 small carrot (cubed) 1 medium Green Onion (chopped) 4 cloves Garlic (finely chopped) 2 tbsp Ginger (finely grated) 3 tbsp Olive Oil 2 cups Vegetable Stock 2 cups Water 1 cups fresh Basil (chopped) set aside a bit to garnish 4 tsp Soy Sauce 2 tsp Sesame Oil 5 tbsp Oyster Sauce 2 tbsp Brown Sugar 1 dried Chilli (chopped) 1/4 tsp Paprika 1/4 tsp Black Pepper 1 tsp Salt Plus more to taste. Sesame seeds for garnish Method ●Make marinade by mixing together in a small bowl soy sauce, oyster sauce, black pepper, paprika and salt. Mix well till sugar and salt dissolves. ●Place thighs in a large bowls and pour marinade over chicken ensuring chicken is properly coated and then set aside for 30 mins to an hour. You can marinate this overnight as well. ●In a large skillet or saucepan add olive oil and allow to heat up on a med to high heat. Place thighs fleshy side (reserve marinade) down first in skillet and allow to cook for approximately 8 mins on each side until golden brown. Remove from heat and set aside. ●To skillet add sesame oil and allow to heat up, then add your chopped onions, garlic, ginger and dried chilli and stir well. ●Once onion become translucent add rice and stir well. Once everything is well incorporated stir in remaining marinade from chicken, vegetable stock, water, carrots and basil and bring to a boil. ●Stir in salt to taste, top with thighs and bring to simmer by lowering heat to a medium and placing lid on skillet. ● Cook for 30-40 mins or until rice is soft with a slight bite. If all the liquid has not been absorbed at this time then remove lid and allow to cook until all the liquid has been absorbed. ●Garnish dish with some fresh basil and sesame seeds serve hot and enjoy. Thanks so much for joining me for another session of Food Therapy. See you soon ❤

Thai Basil Chicken & Basmati Rice (one pot)